Soldato
I used to do this. But the trouble was because I was always cooking for one I'd buy a jar of anchovies and only use a few before they went gross.
I now often put a little Vegimite in my pasta sauces.
home made pasta sauce recipes
- Thread starter dave28
- Start date
I used to do this. But the trouble was because I was always cooking for one I'd buy a jar of anchovies and only use a few before they went gross.
I now often put a little Vegimite in my pasta sauces.
Associate
Sounds like my Pizza sauce, did I just say that out loud
Soldato
- Joined
- 29 Jul 2013
- Posts
- 8,602
This is one of my absolute favourites.
2-3 cloves of garlic, peeled and gently crushed but still intact
8 tablespoons extra vingin olive oil
1kg cherry tomatoes salt
a generous pinch of dried oregano
a pinch of red chilli flakes
fresh basil, ripped
4-6 anchovy fillets
50g soft breadcrumbs
500g fresh orecchiette,
400g dried, or cavatelli, fusilli, linguine, tagliatelle
Put the garlic and 6 tablespoons of olive oil into a cold pan, then heat gently so the garlic infuses the oil, but doesn't brown. You can pull the cloves out now, if you like.
Add the tomatoes, salt, oregano and red chilli, then stir until each tomato glistens. Cover and cook for 10 minutes, shaking the pan every now and then until all the tomatoes have split/burst. Lift the lid every few minutes and squash the tomatoes with the back of a wooden spoon to help release the juices: by the end you should have lots of thick, oily sauce. Stir in the basil.
Meanwhile in another small frying pan, warm another 2 tablespoons of oil and the anchovies until the anchovies disintegrate and then add the breadcrumbs and raise the heat so they become crisp and golden.
Bring a large pan of water to a fast boil, add salt, stir, then add the pasta, stir again and cook until al dente. Drain, reserving a little cooking water. Tip the pasta into the sauce, stir, adding a little cooking water if it feels at all stiff. Divide and serve, topping each plate with breadcrumbs.
2-3 cloves of garlic, peeled and gently crushed but still intact
8 tablespoons extra vingin olive oil
1kg cherry tomatoes salt
a generous pinch of dried oregano
a pinch of red chilli flakes
fresh basil, ripped
4-6 anchovy fillets
50g soft breadcrumbs
500g fresh orecchiette,
400g dried, or cavatelli, fusilli, linguine, tagliatelle
Put the garlic and 6 tablespoons of olive oil into a cold pan, then heat gently so the garlic infuses the oil, but doesn't brown. You can pull the cloves out now, if you like.
Add the tomatoes, salt, oregano and red chilli, then stir until each tomato glistens. Cover and cook for 10 minutes, shaking the pan every now and then until all the tomatoes have split/burst. Lift the lid every few minutes and squash the tomatoes with the back of a wooden spoon to help release the juices: by the end you should have lots of thick, oily sauce. Stir in the basil.
Meanwhile in another small frying pan, warm another 2 tablespoons of oil and the anchovies until the anchovies disintegrate and then add the breadcrumbs and raise the heat so they become crisp and golden.
Bring a large pan of water to a fast boil, add salt, stir, then add the pasta, stir again and cook until al dente. Drain, reserving a little cooking water. Tip the pasta into the sauce, stir, adding a little cooking water if it feels at all stiff. Divide and serve, topping each plate with breadcrumbs.
Soldato
I make homemade pesto regularly.
3 bags of basil (90g total weight) remove large stems.
50g of pine nuts toasted (Sainsburys do a toasted bag)
One garlic clove minced
About 30g parmesan grated
Juice of about 1/2 a lemon or about 2 tbsp
Blitz it all in food processor and drizzle in EVOO through the food processor spout until it reaches the consistency you like.
3 bags of basil (90g total weight) remove large stems.
50g of pine nuts toasted (Sainsburys do a toasted bag)
One garlic clove minced
About 30g parmesan grated
Juice of about 1/2 a lemon or about 2 tbsp
Blitz it all in food processor and drizzle in EVOO through the food processor spout until it reaches the consistency you like.
My personal favourite is just a massive pile of ripe cherry tomatoes, a little salt and garlic, and just cook it down and simmer for 3-4 hours. Serve with black pepper and parmesan.
In spring, usually make a few batches of foraged wild garlic pesto.
In spring, usually make a few batches of foraged wild garlic pesto.
Soldato
This is great for a quick meal for 1 or 2
www.youtube.com
Tagliatelle with Quick Sausage Meat Bolognese | Gordon Ramsay
Gordon's take on a real classic, mixing sausage meat with cherry tomatoes to make a genuine rustic treat. Perfect when you're on the go but still want fresh ...
www.youtube.com
Time to try again!
Soldato
- Joined
- 11 Sep 2013
- Posts
- 12,438
Can work well for rich red meat dishes, but can be too salty and beefy for lighter meats or more creamy dishes.